Egg Substitutes

📌 NOTE: Not all vegan substitutes work well in every baking application. Certain substitutes work best in cakes while others perform wonderfully in custards or pies. 

Aquafaba is the liquid from cooking beans or from a can of beans. 

The hot new egg replacement is bean juice — specifically, the liquid that comes in your can of chickpeas. It may not work for everything, but if your recipe calls for egg whites, whip up some aquafaba instead (about three tablespoons per replaced egg). For best results, use an unsalted variety.

Substitute: Aquafaba (Chickpea Cooking Liquid) 

Replacement: 3 tablespoons aquafaba = 1 large egg
Rating: 2/10

Whipped Aquafaba

Eggless Meringue Recipe With Aquafaba (Vegan)

Ingredients

• Liquid from 2 cans garbanzo beans
• 1/2 tsp.  cream of tartar
• 2 tsp.  vanilla extract
• 1 cup  Splenda sugar 

Instructions

• Combine all the ingredients in a large mixing bowl.

Blend with a stand or hand mixer on high speed for 12 to 15 minutes, or until stiff peaks form.

Makes 2 to 3 cups

Applesauce

1 egg = 1/4 cup applesauce

Unsweetened applesauce or other fruit purees, act as a great vegan egg replacement for whole eggs, adding moisture to baked goods. I love how accessible applesauce is (it can be found at most grocery stores), which is a large reason I opt for it in many of my recipes. 

Applesauce is my favorite egg substitute for cakes, quick breads, muffins and even some cookies that I want to have a fudgy texture.It needs to be combined with leavening agents like baking powder or soda to give bakes lift and rise.

Flax Egg

1 egg = 1 tbsp ground flaxseed + 3 tbsp water

Ground flax seeds mixed with water creates a thick, gel-like consistency that helps hold baked goods together. Depending on the recipe, I may mix the flaxseed with 2 tbsp of water to result in a thicker ‘egg’, but for the most part the 1:3 ratio listed above will do the trick. 

Flax eggs have a tendency to create a dense, bread-like texture, so it’s not the best in light and airy cakes or buttery pastries (like donuts).

JUST Egg

1 egg = 3 tbsp JUST Egg

Just Egg is a plant based egg substitute for liquid whole eggs. It’s made from mung beans and looks almost identical to whisked real eggs. It can make some baked goods too dense, so I’ve found it works best in ‘breadier’ bakes. 

But all in all, JUST Egg is a great substitute and is super handy for a variety of use cases. 

Dairy Free Yogurt

1 egg = ¼ cup unsweetened dairy free yogurt

Honestly, I love using dairy free yogurt in baking. Not only does it help bind baked goods together, but it can help replace oil for a slightly healthier bake. 

My favorite vegan yogurt is Silk’s Unsweetened Vanilla Almond Yogurt. It has a thick, but not too thick, texture that adds moisture and helps hold cakes together. At the moment, dairy free yogurt is my go to vegan egg replacement for boxed cake mixes. 

Baking Soda + Vinegar

1 egg = 1 tbsp vinegar + 1 tsp baking soda

This combination is one of my favorite tricks for light and airy cakes. It’s a very accessible substitute. White vinegar, apple cider vinegar, or lemon juice all work well.

Often, I’ll use baking soda with vegan ‘buttermilk’ for a similar effect. I make vegan buttermilk by mixing 1 cup of non-dairy milk, like almond or oat milk, with 1 tbsp of vinegar.

Mashed Banana

1 egg = ¼ cup of mashed banana

Similar to applesauce, mashed ripe bananas work well in quick breads or muffins. It adds moisture, sweetness and flavor. However unlike applesauce, mashed banana can create a dense texture. 

Sometimes, I’ll combine banana with another egg substitute to help give the bake more lift, for a lighter texture (like in my banana muffins linked below). 

I really only use bananas in bakes where I want the flavor to shine through, which is why it’s lower down on this list

8. Pumpkin Puree

1 egg = ¼ cup of pumpkin puree

Pumpkin puree naturally has a lot of liquid in it. This is great for cakes and quick breads because it creates a moist texture. But too much liquid leads to cookies with a cakey texture. 

When using pumpkin in cookies, I’ve found drying the puree is critical for a chewy texture.

I typically take 3-4 disposable paper towels or a clean tea towel and fold them on top of each other to create a thick stack of paper towels. Scoop the pumpkin into the towels and pat dry. 

A good amount of liquid should be absorbed from the pumpkin into the paper towels. And the puree is ready to go for cookie recipes (like my pumpkin sugar cookies linked below)! 

1/4 cup of pumpkin puree before drying is about 60g. After drying the pumpkin, it should weigh around 30g.

Cornstarch

1 egg = 1 tablespoon cornstarch + 2 tablespoons water

Cornstarch, or cornflour, is a fantastic egg substitute for thickening. When heated with moisture, the starch molecules swell up and help thicken sauces, custards, and puddings.  

I’ve even used cornstarch in some cookie recipes to achieve a certain crispy texture.

Chia Egg

1 egg = 1 tablespoon chia seeds + 3 tablespoons water

  

To be honest, I don’t use chia eggs very often. I’m not the biggest fan of the visible chia seeds in the finished baked good. And chia seeds mixed with water create a super thick mixture, which can result in a dense bake. I primarily use chia eggs in puddings.

That being said, if you’re in a pinch, chia eggs can be used in most applications where you might use a flax egg. 

📌 NOTE: Not all vegan substitutes work well in every baking application. Certain substitutes work best in cakes while others perform wonderfully in custards or pies. 

WHY USE AN EGG SUBSTITUTE

• Egg Allergy: if you’re allergic to eggs, no worries, you can still achieve beautiful baked goods with the following substitutes.

• Vegan or Lacto-Vegetarian: if you’re a vegan baker, whether for ethical, environmental or health reasons, then it’s handy to have a few favorite egg substitutes in your repertoire for a variety of applications.

• Out of Eggs: maybe you’ve just run out of eggs, and you need a quick substitution for your recipe. This guide will help you pick the best option for your use case.

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JUST Egg

1 egg = 3 tbsp JUST Egg

Just Egg is a plant based egg substitute for liquid whole eggs. It’s made from mung beans and looks almost identical to whisked real eggs. It can make some baked goods too dense, so I’ve found it works best in ‘breadier’ bakes. 

But all in all, JUST Egg is a great substitute and is super handy for a variety of use cases. 

4. Dairy Free Yogurt

1 egg = ¼ cup unsweetened dairy free yogurt

Honestly, I love using dairy free yogurt in baking. Not only does it help bind baked goods together, but it can help replace oil for a slightly healthier bake. 

My favorite vegan yogurt is Silk’s Unsweetened Vanilla Almond Yogurt. It has a thick, but not too thick, texture that adds moisture and helps hold cakes together. At the moment, dairy free yogurt is my go to vegan egg replacement for boxed cake mixes. 

5. Baking Soda + Vinegar

1 egg = 1 tbsp vinegar + 1 tsp baking soda

This combination is one of my favorite tricks for light and airy cakes. It’s a very accessible substitute. White vinegar, apple cider vinegar, or lemon juice all work well.

Often, I’ll use baking soda with vegan ‘buttermilk’ for a similar effect. I make vegan buttermilk by mixing 1 cup of non-dairy milk, like almond or oat milk, with 1 tbsp of vinegar.

6. Tofu

1 egg = ¼ cup of silken or soft tofu

Tofu is incredibly versatile and a staple to most vegans. You may be familiar with firm tofu in savory dishes or tofu scrambles. But silken tofu is also incredible in baked goods.

The soft texture of the tofu performs in a similar manner as dairy free yogurt. 

7. Mashed Banana

1 egg = ¼ cup of mashed banana

Similar to applesauce, mashed ripe bananas work well in quick breads or muffins. It adds moisture, sweetness and flavor. However unlike applesauce, mashed banana can create a dense texture. 

Sometimes, I’ll combine banana with another egg substitute to help give the bake more lift, for a lighter texture (like in my banana muffins linked below). 

I really only use bananas in bakes where I want the flavor to shine through, which is why it’s lower down on this list.

🌟 MASHED BANANA PERFORMS BEST IN THE FOLLOWING BAKES 🌟

1. Quick Breads
2. Muffins
3. Baked Donuts
4. Custards, like French Toast

RECIPES TO TRY:

• Jumbo Banana Chocolate Chip Muffins
• Vegan French Toast Casserole

8. Pumpkin Puree

1 egg = ¼ cup of pumpkin puree

Pumpkin puree naturally has a lot of liquid in it. This is great for cakes and quick breads because it creates a moist texture. But too much liquid leads to cookies with a cakey texture. 

When using pumpkin in cookies, I’ve found drying the puree is critical for a chewy texture.

I typically take 3-4 disposable paper towels or a clean tea towel and fold them on top of each other to create a thick stack of paper towels. Scoop the pumpkin into the towels and pat dry. 

A good amount of liquid should be absorbed from the pumpkin into the paper towels. And the puree is ready to go for cookie recipes (like my pumpkin sugar cookies linked below)! 

1/4 cup of pumpkin puree before drying is about 60g. After drying the pumpkin, it should weigh around 30g.

🌟 PUMPKIN PUREE PERFORMS BEST IN THE FOLLOWING BAKES 🌟

1. Quick Breads
2. Baked Donuts
3. Pancakes
4. Some Cookies
5. Some Brownies

RECIPES TO TRY:

• Chewy Vegan Pumpkin Cookies
• Vegan Pumpkin Pancakes

9. Cornstarch

1 egg = 1 tablespoon cornstarch + 2 tablespoons water

Cornstarch, or cornflour, is a fantastic egg substitute for thickening. When heated with moisture, the starch molecules swell up and help thicken sauces, custards, and puddings.  

I’ve even used cornstarch in some cookie recipes to achieve a certain crispy texture.  

Chia Egg

1 egg = 1 tablespoon chia seeds + 3 tablespoons water

To be honest, I don’t use chia eggs very often. I’m not the biggest fan of the visible chia seeds in the finished baked good. And chia seeds mixed with water create a super thick mixture, which can result in a dense bake. I primarily use chia eggs in puddings.

That being said, if you’re in a pinch, chia eggs can be used in most applications where you might use a flax egg.